Unique dishes from field carp of the upland people in Tuyen Quang

For generations, the Dao ethnic people in communes such as Ban Luoc, Thong Nguyen, Ho Thau, and Tien Nguyen have preserved the tradition of raising carp in terraced rice fields blessed with abundant water sources.

Due to the local climate, soil conditions, and the process of natural selection and domestication, only the indigenous carp variety can survive and grow in these fields, as they are highly resilient to harsh weather conditions.

Currently, the total area of summer-autumn terraced fields in the western mountainous region of the province exceeds 5,000 hectares. Most of these fields are used to raise field carp, with an average annual yield of over 1,000 tons. The selling price ranges from VND120,000 to VND140,000 per kilogram. Fish farming not only increases income but also improves the livelihoods of local people.

From these terraced field carp, many rustic yet flavorful dishes rich in the taste of the mountains are created, such as charcoal-grilled carp, carp stewed with cardamom, crispy fried carp served with mac khen salt, and fermented carp (ca mom). Each dish reflects the harmony of hard work and creativity, capturing the essence of the land, the water, and the warmth of the people living among the terraced fields.

Laughter echoes across the fields as Dao villagers catch fish together, celebrating the abundance season.

Joy shines on the faces of upland residents as they harvest large, firm-fleshed carp.

Field carp, with its firm and fragrant meat, is the main ingredient for many of the Dao people’s signature dishes.

The fish are cleaned, seasoned with mac khen and salt, then grilled over charcoal until golden and aromatic.

The grilled carp is turned evenly over the fire until the skin becomes crispy and golden brown, releasing an irresistible fragrance.

Steamed carp with forest vegetables or carp soup offers a naturally sweet and hearty flavor, warming the heart on cool late-autumn days in the highlands.

A particularly distinctive dish is grilled carp salad with banana blossoms, combining the tangy flavor of fermented rice water and the spicy heat of chili to create a bold, unique taste of Dao cuisine.

Fried carp is an indispensable dish during the harvest season.

Fresh chili - considered the “soul” of highland cuisine - is an essential ingredient. Pounded together with salt, it becomes a dipping sauce or seasoning that enhances the richness and aroma of every dish.

From the terraced fields to the family table, field carp has become a culinary symbol of the Dao people, an expression of cultural identity preserved and passed down through generations.

Nhu Quynh